Eggplant, Lamb And Rice Casserole

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 large eggplants, cut in half lengthwise
• 3/4-1 lb ground lamb
• 1 teaspoon olive oil
• 2 onions, chopped
• 1 red bell pepper, cored, seeded and chopped
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) can tomatoes, with juice
• 2 teaspoons dried oregano
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 cup long-grain rice
• 1 (14 1/2 ounce) can beef broth (reduced sodium)
• salt and pepper, to taste
• 1/2 cup feta cheese, crumbled (preferably imported)

Recipe

• 1 preheat oven to 450°f place eggplant halves, cut side down, in a roasting pan. add 1/2" of water to pan and bake 20-25 minutes, until tender. reduce oven temp to 400°f
• 2 while eggplant in roasting, heat a large dutch oven over med-high heat. add ground lamb and cook, breaking up meat with a wooden spoon, until browned, 3-5 minutes. transfer to colander to drain off fat. set aside.
• 3 add oil to the dutch oven and heat over med heat. add onions and cook until golden, about 5 minutes. add red peppers and garlic and cook for 2 minutes more. stir in tomatoes and their juice, oregano, thyme, cinnamon and cloves. simmer, breaking up the tomatoes a bit with the spoon, until mixture has thickened slightly, 3-5 minutes.
• 4 scoop out eggplant flesh and chop coarsely. stir rice, beef broth, chopped eggplant and lamb into tomato mixture. bring to a simmer, then cover the pan and place in oven. bake 30-35 minutes, or until rice is tender and liquid has been absorbed. season with salt and pepper. dot with feta cheese and serve.